There are four hummus recipes in this
book, two using traditional garbanzo beans, one using pinto beans, and one
using white beans in the "White Bean & Dill Hummus" (page
11). What keeps this rendition in
keeping with traditional hummus is the inclusion of lemon juice and tahini.
What makes it a little different is the addition of dill weed. Call it bean
dip, call it hummus, but call it good! This ends up being a tasty blend of
beans, tahini, fresh garlic, fresh lemon juice, dillweed, and a pinch of
cayenne for a little zip. This is wonderful spread on toasted bagels, or used
as a dip for crackers or raw veggies. Since tahini contains a fair amount of
natural oil, you won't miss the olive oil by leaving it out altogether.
Keeping it "McDougall Friendly"
Omit the olive oil altogether. If you find the hummus is a little
too thick, add a couple tablespoons of water or broth to reach the desired
consistency as you are blending in the food processor.